Roasted Eggplant Baba Ganoush

This is a great foolproof recipe for a simple dip that can be whipped up quickly without a fuss. I always prefer to make my own dips, sauces and dressings as the store bought versions are often laden with added salt, sugar & preservatives. It’s also a whole lot cheaper to make your own and you know it’s as fresh as can be!

Roasted Eggplant Baba Ganoush

2 Whole egglpant

Juice of a lemon

2 tbsp tahini

couple of cloves of garlic

handful of flat leaf parsley

2 tbsp extra virgin olive oil

s&p

1. poke a couple of wholes in the skin of the eggplant and whack them in the oven on grill 200 for 20 minutes or until they are soft.

2. Peel 1 and leave one whole then pop in the blender with all your other ingredients.

3. Pulse until combined but still a bit chunky, nice to leave some texture in there.